- 2 cups chopped hazelnuts (filberts)
- 3/4 cup to 1 cup powdered sugar
- 1/4 cup unsweetened dark cocoa powder (such as Hershey's Extra Dark cocoa)
- 1/8 to 1/4 cup canola oil
Place hazelnuts in the work bowl of a food processor fitted with a metal blade. Process until nuts start to clump together in a ball. This will take some time (about five minutes), so be patient. Add the powdered sugar and cocoa powder and process again for 2 to 3 minutes, until the mixture turns dark and the ingredients are well combined. Now, slowly drizzle in enough oil to make a spread.
Store in an airtight container in the refrigerator for 4 to 6 weeks.
Makes approximately two cups of nutella (16 servings).
Per serving: 147 calories, 12 g fat (1 g saturated fat), 0 mg cholesterol, 9 g carbohydrate, 2 g fiber, 2 g protein, 0% vitamin A, 2% vitamin C, 2% calcium, 6% ironRecipe Reprinted from Healthy Cooking Suite 101